National Cream Filled Donut Day – September 14

National Cream Filled Donut Day

National Cream Filled Donut Day is held annually on September 14th to recognize one of our favorite foods. Whether you enjoy a vanilla filled, chocolate filled or many of the other varieties, cream filled donuts offer many ways to satisfy your sweet tooth.

Cream filled doughnut are made with yeast and butter, filled with your choice of instant pudding.

Ingredients:

1 1/2 cups milk

1/2 cup sugar

1 1/2 teaspoons salt

1/4 cup butter

1/2 cup warm water

2 packages active dry yeast

2 eggs, beaten

6 1/2 cups sifted all-purpose flour (about)

1 teaspoon grated lemon rind

4 cups cold milk

2 packages instant pudding (3.4 ounces each)

Preparation:

Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough.
Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365°, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling.While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute. Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pip into the cooled doughnuts. Sprinkled filled doughnuts with confectioners’ sugar. Refrigerate until served,

Within our research, we were unable to find the creator of National Creme Filled Donut Day, an “unofficial” national holiday.

NATIONAL PET MEMORIAL DAY – Second Sunday in September

NATIONAL PET MEMORIAL DAY

Each year on the second Sunday of September, people join together in celebrating National Pet Memorial Day. On this day, pet owners honor their pets, both past and present and think about and share with others the important role that their beloved pets have played, and do play, in their lives.

One idea that has been shared and is becoming a popular tradition on National Pet Memorial Day, is:

National Cream Filled Donut Day is held annually on September 14th to recognize one of our favorite foods. Whether you enjoy a vanilla filled, chocolate filled or many of the other varieties, cream filled donuts offer many ways to satisfy your sweet tooth.

Cream filled doughnut are made with yeast and butter, filled with your choice of instant pudding.

Ingredients:

1 1/2 cups milk

1/2 cup sugar

1 1/2 teaspoons salt

1/4 cup butter

1/2 cup warm water

2 packages active dry yeast

2 eggs, beaten

6 1/2 cups sifted all-purpose flour (about)

1 teaspoon grated lemon rind

4 cups cold milk

2 packages instant pudding (3.4 ounces each)

Preparation:

Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough.
Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365°, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling.While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute. Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pip into the cooled doughnuts. Sprinkled filled doughnuts with confectioners’ sugar. Refrigerate until served,

Within our research, we were unable to find the creator of National Creme Filled Donut Day, an “unofficial” national holiday.